Joan Hamburg has been part of the WOR, 710 AM, family in New York since the early 1970s. She grew up on Long Island and attended Barnard College before beginning her advertising career. Hamburg started her radio broadcasting with small consumer segments on the "Rambling with Gambling" morning show. It wasn't long before Hamburg got her very own show. Joan can be heard on WOR weekdays noon to 2pm with topics including the day's news, food, restaurant features, and celebrity interviews. Her two hour show is also a nationally syndicated weekend show. In November of 2012, Joan was inducted into the NYSE Broadcast Hall of Fame.
Senior Executive Producer of The Joan Hamburg Show:
Natalie Batos Vacca has been with WOR radio since 1997. For nine years, she was the Producer of WOR’s Morning Show. In March 2006, Natalie was promoted to Senior Producer at WOR and Producer of The Joan Hamburg Show. She has received several prestigious awards for her work including the New York Press Club Byline Award for Best Spot News coverage for the Swiss Air Flight 111 crash, best Station Event for their live St. Patrick’s Day show from the New York State Broadcasters Association and was part of the WOR News award for "Best Spot News Coverage" of the events of September 11 from the New York State Broadcaster's Association. Prior to WOR, she was the producer for several nationally-syndicated programs, including the legendary Barry Farber and Alan Colmes. Natalie grew up in Staten Island, New York, and graduated from Seton Hall University, where she majored in Broadcast Communications. She currently lives in New Jersey with her husband Chris and their two children.
Dan Glickberg of Fairway Market shares this delicious chicken recipe on today's Food Day!
48 chicken drummettes
1 tablespoon corn oil
2 Spanish onions, finely chopped
6 cloves garlic, mashed
3 cups bourbon separated into 2 cups and 1 cup portions
2 cups hot sauce
2 cups ketchup
½ cup tomato paste
1 tablespoon smoked ground jalapeño peppers
1 tablespoon mesquite barbeque powder
3 tablespoons brown sugar
Fairway Blue Cheese Dressing, for dipping (optional)
Note: Requires overnight marinating.
Add oil to a heavy pan over medium heat. Sauté onions and garlic for 15 minutes, stirring often. Add 2 cups of bourbon and cook until the alcohol smell burns off. Add the hot sauce, ketchup, tomato paste, the remaining bourbon, ground jalapeño peppers, and barbecue powder. Let simmer for 20 minutes.
After 20 minutes, let the sauce cool completely. Once it’s cool, put the sauce in large bowl with the drummettes and marinate them overnight in your refrigerator. Preheat oven to 450 degrees F. Remove drummettes from marinade and roast them in the oven for 15 minutes.
Remove the chicken from the oven, baste with more sauce, then return the chicken to the oven and roast for 10 more minutes. Serve with Fairway Blue Cheese Dressing.